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Jan 10, 2007 12:39 PM

What to order at New Jumbo Seafood?

I'm hosting a large group (12-14 people)at New Jumbo Seafood next week. I haven't been there in years (before the renovation). I remember fondly the steamed whole blackfish with ginger/scallion, stir-fried eel with XO sauce, lobster cantonese and calimari with spicy salt/pepper.

Any other suggestions for things to order?


- Ryan

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  1. Well, unless they've messed with that Calamari Pepper Salt Thingy recipe, I'd definitely include that in any order. I think it's the best calamari in the city, bar none.

    1. FWIW, we tried it a few weeks ago and thought it was much tastier than China Pearl, though the dishes were maybe 20% smaller.
      The lamb stew (the hot clay pot thing) was good, the fried calamari/shrimp combo, and a few other dishes we normally at China Pearl were all good. The place is also a bit cramped, but you probably know that already if you've been there before the renovation :-)

      1. We ate there Christmas Day, and will also vouch for the continuing fabulousness of the calamari (although it still cracks me up that it's called "calamari" on a Chinese restaurant menu, rather than "squid.")

        We also has an excellent dish of garlicky stir-fried pea tendrils, and athird dish described on the menu as "tofu with scallops in black bean sauce." Pulling up the menu from http://boston.menupages.com/restauran... (this appears to be an old menu form the previous incarnation) I see that it's clearly described there as "steamed tofu". I think that in the current edition of the menu it just says "tofu", and we had expected fried tofu with scallops in the usual thick black bean sauce. Instead we got a plate full of cubes of tofu, about 2x2x1 inches, with a scallop on top of each one, and topped with a sprinkling of fermented black beans, all resting in a thin broth imbued with the flavor of the black beans. To be honest, we were dismayed - it wasn't at all what we'd expected, and it looked kind of unprepossessing. We both feared it would be terribly bland, but we were wrong - it was delicious! The tofu had absorbed the flavorful broth, and the delicate texture was wonderful.

        Some one of these visits I really want to try the blackfish, which I have heard is excellent, but usually it's just the two of us dining there and that seems like a dish to be shared with a larger group. DH doesn't much care for lobster, but we'll have to try the eel in XO sauce!

        1. It's becoming my favorite place in Chinatown.

          My recs:

          Fried Twin Lobsters with Ginger and Scallions
          Steamed Fish (also with ginger and scallions, and aged soy sauce)
          Spicy Salt and Pepper Squid
          Baby Bok Toy with Garlic
          Dry-Fried Green Beans with Minced Pork
          Dungeness Crab---any preparation

          3 Replies
          1. re: wittlejosh

            I'm a Chinatown Lobster neophyte. Do they fry the entire lobster? Or is the meat fried? How is that served?

            1. re: Alcachofa

              At least one dish -- I assume it's the Cantonese -- is presented as a platter with the lobster's cracked shell surrounding chunks of deep-fried lobster meat and veg in sauce. It looks very nice.

              Another big ups for the salt and pepper calamari. I could eat that every time I go in there.

              1. re: Alcachofa

                The typical style is the lobster is chopped up, claws are cracked, then it's cooked in a ground pork/scallion sauce.

                If you've never had one, you'll love the sauce. I've never been a fan of the American "rip the lobster apart yourself and dip in butter" style because I find it pretty bland (though it emphasizes the taste of the lobster more since you only taste butter and lobster)...

            2. I actually like the salt and pepper pork chops. Usually, if you ask, they'll do a combo. Just something to keep in mind. Although it's been a long time, since I've been there.